Description
A one-pan comfort food classic—tender beef, cheesy tortellini, and mushrooms in a rich, creamy stroganoff sauce. Perfect for busy weeknights!
Ingredients
For the Beef:
1 lb ground beef (or thinly sliced beef strips)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt & black pepper, to taste
For the Creamy Stroganoff Sauce:
1 tbsp butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
1½ cups beef broth
1 cup heavy cream
2 tsp Worcestershire sauce
½ tsp Dijon mustard (optional)
½ cup sour cream
½ cup grated Parmesan cheese
12 oz cheese tortellini (fresh or refrigerated)
Fresh parsley, for garnish
Instructions
Cook Tortellini:
Bring a pot of salted water to a boil. Cook tortellini until al dente, drain, and set aside.
Brown the Beef:
Heat olive oil in a large skillet over medium-high heat. Add beef, season with smoked paprika, garlic powder, salt, and pepper. Cook until browned, then set aside.
Sauté Vegetables:
In the same skillet, melt butter. Add onion and garlic, cooking until fragrant. Add mushrooms and cook until golden and tender.
Make the Sauce:
Stir in beef broth and heavy cream. Add Worcestershire sauce, Dijon mustard (if using), and Parmesan cheese. Simmer for 3–5 minutes until slightly thickened.
Combine:
Return beef to the skillet. Stir in cooked tortellini and sour cream. Mix until evenly coated in the creamy sauce. Adjust seasoning to taste.
Serve:
Serve hot, garnished with fresh parsley and extra Parmesan.
Notes
Substitute Greek yogurt for sour cream for a lighter option.
Add spinach, peas, or zucchini for extra veggies.
Frozen tortellini works — just cook per package instructions.
To reheat, use a splash of broth or cream to loosen the sauce.
This dish is not freezer-friendly due to dairy content.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta, One-Pot Meal
- Method: Skillet, Stovetop
- Cuisine: American, Comfort Food
